White Bean and Chicken Chili
- Serves: 6
- Total Time: 1 hr 23 min
- Active Prep Time: 8 min
- Nutritional Information Per Portion: Calories 510, Total Fat 21g, Saturated Fat 6g, Cholesterol 137mg, Sodium 727mg, Carbohydrates 39g, Dietary Fiber 11g, Sugar 5g, Protein 43g
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, finely chopped
- 2 pounds ground chicken
- 1 teaspoon salt, plus extra for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons all-purpose flour
- 2 (15-ounce) cans cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems discarded, leaves chopped into 1-inch pieces
- 1 1/2 cups frozen corn, thawed
- 4 cups low-sodium chicken broth
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
Step 1: Warm olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and saut until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground chicken, salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring often, until the chicken is fully cooked, approximately 8 minutes. Incorporate the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken broth to the pot. Bring to a gentle simmer, scraping any browned bits from the bottom with a wooden spoon. Simmer uncovered for 55 to 60 minutes until the liquid is reduced by half and the chili thickens.
Step 2: Stir in the crushed red pepper flakes and simmer for an additional 10 minutes. Adjust seasoning with salt and ground black pepper as needed.
Step 3: Ladle the chili into bowls and garnish each serving with Parmesan cheese and freshly chopped parsley. This hearty, protein-packed chili is perfect for cozy dinners and tastes even better the next day.
